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Gluten Free Rice and the Elimination of Food Toxins

By Edited Dec 1, 2016 0 0

Many people are not familiar with the idea that a number of the chronic health issues people face today are caused in part by toxins that are naturally occurring in things we consume as foods on a daily basis. It is a big area of concern and research among people interested in healthy living from a variety of different backgrounds.

Many things most people consume on a daily basis are actually low grade toxins our bodies constantly must deal with. If you took small doses of a known toxin you wouldn't expect to feel well or stay in good health right? Well surprisingly enough that's what many of us are doing with our constant consumption of highly processed foods as well as foods that try to protect themselves through natural defense mechanisms like most grain products do.

For many folks the problem is simply that they eat a lot of foods that are really custom manufactured food-like substances literally engineered to mask the fact that they aren't like anything you'd find in nature. There are huge incentives in place in the U.S. food and agriculture industry today to use some form of three main products as much as possible in every type of end product they can be used in. Those ingredients are: corn, wheat and soy.

Massive amounts of these crops are grown and massive amounts need to be used as a result. Naturally with all that raw material looking for somewhere to go it began to be used in more and more food products. We now have high fructose corn syrup from corn, textured vegetable protein and oils from soy, and of course, wheat in everything imaginable which can wreck the health of those who are sensitive to gluten.

All of these products have some type of natural defense mechanisms which can prove damaging to your health. Perhaps the biggest problem is gluten but there are other characteristics of corn and soy that can be problematic too. Since it is often a complicated process to extract the oils from products like corn and soy the resulting cooking oil we find on the store shelves is highly unstable and prone to cause inflammation and subsequent damage to your body in ways that less processed, traditional oils and fats like coconut and lard will not. As you may know if you've been looking into any of this information it can be pretty challenging to find products in the supermarket that don't contain these oils in some form.

Many people with celiac disease or who have other troubles with wheat are interested in other alternatives such as rice or things like coconut flour for baking. The good news is that there are other alternatives out there. Generally you want to avoid the grain family entirely although depending on your situation white rice may be alright for you. Probably the best approach is to eliminate all possible forms of grains and then try a little at a time if you want to reintroduce some types into your diet.

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